Giada's Ciambella Cake

by Giada

★★★★★

(10 reviews)

Prep Time

20 minutes

Cook Time

50 minutes

Serves

10

Beginner

Photo Credit: Elizabeth Newman

Giada's Ciambella Cake

Name: Ciambella
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Italian
Ingredients: 3 eggs (at room temperature); 1 ¼ cup sugar; 3/4 cup olive oil or vegetable oil; 1 cup whole milk; 2 teaspoons freshly grated lemon zest (from 2 lemons); 1/3 cup freshly squeezed lemon juice (from 1 large lemon); 1 teaspoon pure vanilla extract; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 2 teaspoons ground anise or fennel seed; Powdered sugar (to garnish)

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As someone with a serious sweet tooth, one thing I love about Italian breakfasts is how they tend to be focused around pastries and sweets. After all, is there anything better than a strong espresso alongside a sweet treat? Ciambella is a delicious classic Italian cake that's traditionally eaten for breakfast, and it's incredibly simple and easy to make. Light, fluffy, tender, and with a great aromatic flavor of lemon and olive oil and a touch of fennel - it really is perfect with espresso in the morning!

In Italy, this cake will often be eaten alongside some charcuterie and cheese. For me, I think it's great for special occasions - and it's a fabulous hostess gift, too.

This can absolutely be served up as a dessert, too - and it's a win-win because any leftovers can be breakfast anyway! While it's delicious on its own for the mornings, you can dress it up with whipped cream and berries or citrus segments for a beautiful Italian dessert.

ciambella

Ciambella

Servings

10

Prep Time

20 minutes

Cook Time

50 minutes

Calories

414

Author:

Giada De Laurentiis

Ingredients

3 eggs (at room temperature)
1 ¼ cup sugar
3/4 cup olive oil or vegetable oil
1 cup whole milk
2 teaspoons freshly grated lemon zest (from 2 lemons)
1/3 cup freshly squeezed lemon juice (from 1 large lemon)
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 teaspoons ground anise or fennel seed
Powdered sugar (to garnish)

Instructions

Preheat the oven to 350 degrees F. Position a rack one above the center position. Spray the inside of a 9 or 10 inch bundt pan with nonstick cooking spray and set aside.
In a medium bowl, use a band mixer to beat together the eggs and sugar until light and fluffy and pale in color, about 3 minutes. Add the olive oil, milk, lemon zest, lemon juice and vanilla extract to the bowl and beat again on medium speed until smooth and combined. Add the flour, baking powder, salt and fennel seed to the liquid ingredients and beat on low speed until just combined. Pour the batter into the prepared pan and bake for approximately 50 minutes or until a toothpick inserted in the center comes out without and crumbs. Cool in the pan for 15 minutes. Carefully invert the cake onto a wire rack and cool completely. Dust with powdered sugar and serve.

Nutrition

Nutrition Serving Size: 10
per serving: Calories; 414

Amount/Serving % Daily Value

Carbs: 56 grams
Protein: 6 grams
Fat: 19 grams
Saturated Fat: 3 grams
Cholesterol: 52 milligrams
Sodium: 274 milligrams
Fiber: 1 grams
Sugar: 27 grams

nut free

vegetarian

10 reviews & comments

Amanda Curran - Jun 09

Is it possible to skip or swap out the fennel? Really not a fan of anything licorice flavored (obsessed with amaretto). Would it ruin the recipe to make these changes? Thanks!
SOTEROULLA CHRISTODOULOU - Jun 09

it is just perfect, thank you Giada
Rosalba Gil - Jun 09

I love this recipe, made it twice but comes out dry. What am I doing wrong? ;(
lily Giannini - Jun 09

Just made it!great taste ,Thanks
Connie Concepcion - Jun 09

This cake was amazing!
Nikole Harlan - Jun 09

I made this for my co-workers and the cake was fully eaten in less than a day. I'm going to make it now for the people at my work who didn't get any. Thank You Giada. This recipe is amazing.
Debbie Walser - Jun 09

Thank you Giada just like the cookies!
Debra M - Jun 09

I wish I could post a photo – such a pretty cake !
Cindy Idell - Jun 09

Can I substitute canola oil for vegetable oil?
Debra M - Jun 09

I made Ciambella this morning, deliziosa !